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1
In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, until crisp-tender, about 3 minutes.
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2
Add chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, until stems are tender, about 8 minutes.
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3
Drain chard well in a colander and squeeze out as much moisture as possible.
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4
In a large bowl combine well eggs and ricotta.
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5
In a bowl combine well roasted peppers and garlic paste.
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6
Preheat oven to 375F.
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7
On a lightly floured surface roll out two thirds pastry dough 1/8 thick into a round about 18 inches in diameter.
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8
Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang.
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9
Into shell layer evenly half chard, half ricotta mixture, all roasted pepper mixture, half Parmesan, all prosciutto, remaining ricotta mixture, remaining chard,and remaining Parmesan.
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10
On a lightly floured surface roll out remaining dough 1/8 inch thick into a round about 11 inches in diameter.
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11
Brush edge of shell in pan with some egg wash and fit dough on top of filling.
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12
Trim top crust even with bottom crust and crimp edges together decoratively.
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13
Cut four 3-inch-long vents in top crust and brush top crust with some remaining egg wash.
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14
Bake pizza rustica in middle of oven 1 1/2 hours, or until top crust is deep golden, and cool completely in pan on a rack.
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15
Pizza rustica may be made 2 days ahead and chilled in pan, covered.
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16
Serve pizza rustica warm or at room temperature, cut into wedges.
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17
Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes.
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18
(Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.)
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19
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
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20
Keeping peppers whole, peel them, starting at blossom end.
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21
Cut off pepper tops and discard seeds and ribs.
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22
Roast peppers can be prepared in 45 minutes or less.
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23
In a bowl with a pastry blender or in a food processor mix or pulse together flour, sugar, and salt.
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24
Add butter and blend or pulse until mixture resembles coarse meal.
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25
Add eggs and toss or pulse until eggs are incorporated and a dough is formed.
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26
Form dough into a disk and chill, wrapped in wax paper, 1 hour.
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27
Dough may be made 1 day ahead and chilled, covered.)
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28
Can be prepared in 45 minutes or less but requires additional unattended time.
